A cold and frosty Sunday afternoon after a long walk-up Step with Mike and the dogs is the perfect time for a thick slice of this sticky seeded bread.
This recipe makes 2 X 1 lb. loaves.
Line 2 loaf tins measuring 8in x 4in/20cm x10cm with baking parchment.
100g light brown or muscovado sugar
2 tbsp black treacle
150g honey or golden syrup
250g plain flour
1 tsp baking powder
A pinch of salt
50g oatmeal
100g diced prunes, stoned weight
2 eggs
125ml strong black tea
100g sultanas
5 tbsp mixed seeds pumpkin, sesame etc
To finish
Apricot jam
2 tbsp seeds as before
To Serve
A good quality blue cheese such as Cashel blue / local butter
Heat the oven to 160C/gas mark 3
Gently heat the honey or golden syrup, brown sugar and black treacle until sugar is melted. Sift flour, baking powder and salt into a mixing bowl then add oatmeal, diced prunes, sultanas and seeds. Beat the eggs and make the tea. Add the hot honey mixture, the tea and the beaten eggs to the flour mixture and you
should have a soft, runny batter. Pour into the tins and cook for 30 minutes or until s skewer inserted into the bread comes out dry.
Remove from the oven and while still hot brush with apricot jam and sprinkle seeds over the top. Allow to cool and remove from the tins. Serve in thick slices slathered in real butter or with a wedge of blue cheese, some fresh fruit and of course a mug of steaming hot tea…
.. or a glass of chocolaty red wine.